Our featured Caribbean recipe is Haitian Goat Stew.

INGREDIENTS:

• 3 lbs goat meat, cut into 2″ cubes
• ³⁄₄ cup vegetable oil
• 3 tablespoons tomato paste
• 2 medium onions, sliced
• 2 limes, halved
• 3 shallots, sliced thin
• 6 cloves of garlic, minced
• 2 sprigs parsley
• ¹⁄₄ cup Pikliz (see “condiments”)
• 5 cloves
• 1 ½, teaspoons sea salt
• 3/8 teaspoon coursely ground black pepper

Directions:

1. Rinse goat meat in cold water and clean with lime halves.
2. Cut goat meat into 2″ cubes.  Rinse again and set aside.
3. Slice onions and shallots.  Mince the garlic cloves and smash with side of knife.  Slice parsley.
4. Combine onions, shallots, garlic, parsley, cloves, pikliz, salt and pepper to form a marinate.  Stir well or “pulse” a couple of times in a blender.
5. Marinate goat meat overnight.
6. Remove goat from marinate, reserving marinate.
7. Heat oil in skillet; add goat.
8. Brown for approximately 25 minutes, until dark brown.
9. Add 1 cup of water, reserved marinate and tomato paste.  Stir well.
10. Cover and cook for 45 minutes over medium-low heat.
11. While meat is cooking, preheat oven to 375 degrees farenheit.
12. Place meat and juices in baking dish and cover with lid or aluminum foil.
13. Bake in preheated oven for 50 to 55 minutes.  Remove cover and cook for another 15 to 20 minutes uncovered.
14. Garnish the Haitian Goat Stew with scallions

SERVES 6 to 7